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Homemade Chicken Pot Pie

Comfort in a bowl

There are certain foods that scream comfort: fried chicken, potato salad, apple pie, corn bread, and the list goes on… depending on where you’re from, comfort food is whatever your Momma made for you when you were a child. But there are many foods many of us will completely agree are comforting, and one of those foods has to be the Chicken Pot Pie. This is a top comfort food for my husband Gene. If I haven’t made it in a while, he is sure to casually bring it up and often offers to do a special chore in return for some good ole homemade chicken pot pie. He doesn’t have to twist my arm too hard. I love this meal too. And if it gets me a clean car and clean dishes from the deal, why not? I won’t lie to ya, these little suckers take a little time to make. It ain’t hard at all to throw together, it just takes a bit of patience but the end result is completely worth it.

Ingredients:

1-2 sheets frozen puff pastry (see notes below)

2 large chicken breasts

olive oil

salt & pepper, to taste

1/3 cup salted butter

2/3 cup all purpose flour

2 cups whole milk

2 cups chicken stock

1/2 small yellow onion, finely chopped

1 tbsp. garlic, minced

2 cups frozen pea and carrots

1 egg

1 tbsp. water

Directions:

Preheat oven to 350F degrees/ Place chicken breasts on a baking sheet sprayed with nonstick cooking spray. Drizzle chicken breasts with olive oil and season with salt & pepper. Cook chicken for about 45 minutes. You can skip this step by using precooked chicken. I’ve purchased a rotisserie chicken in the past and used some of the meat for this and any leftover meat I’ll use to make Chicken Salad.

At this time, you will also want to take your puff pastry out of the freezer to give it plenty of time to defrost.

Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces. Now it’s time to make the filling.

In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. There’s a fancy French term for this part here, it’s called making a roux (pronounced, roo)

Slowly add in milk and keep stirring (it will be lumpy).

Then add in chicken stock. Go ahead and toss in the onion and garlic too.

It helps at this point to use a whisk to break up any lumps. You’ll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick on ya, just add in a bit more chicken stock.

Once thickened, turn heat down and add in frozen peas and carrots. I buy the bags of combined frozen peas and carrots.

Then add in the cooked chicken.

Give it all a good stir then do a taste test and see if you need to add any more salt or pepper. I usually find I need to add some salt.

Fill all your bowls/ramekins with this filling (taking care not to overfill) and place them on a baking sheet.

Preheat your oven to 350F degrees. Now it’s time to roll out your defrosted puff pastry. It should be easy to work with at this point. Throw a little flour on your counter. Open up the puff pastry.

Pinch the seams together so you have a nice, smooth pastry. Now break out your rolling pin.

You just want to roll it out to smooth the seams and give yourself just a bit more room to work with. You don’t want to roll it out too thin.

Place your ramekin or oven safe bowl upside down on the pastry. With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang. You want to have enough extra pastry to hang over the sides of the bowl.These ramekins are the 10 ounce size.In a small bowl, whisk together egg and 1 tbsp. of water. This is an egg wash that helps to make your puff pastry nice and golden brown.

Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins. This will help the pastry adhere to the top of the bowl.

Place puff pastry circles on top of ramekins.

With a brush, lightly coat the puff pastry with egg wash. Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown.

My husband and I have two different ways of eating this. I like to dig right in the middle and mix my crust in with the filling. Gene likes to pop the whole top off and eat it separately from his filling. Whatever cranks your tractor.

Cook’s Notes: This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are.) You can use any oven safe bowl for this. In the past, I’ve used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all. Also, if you have leftover filling, it can be frozen. I have a small family so I freeze the leftover filling and extra puff pastry and I have another meal ready to go for us later in the month.

Enjoy!

Print

Homemade Chicken Pot Pie

Prep Time15minutes

Cook Time1hour10minutes

Total Time1hour25minutes

Servings6

AuthorThe Country Cook

Ingredients

1-2sheets frozen puff pastrysee notes below

2large chicken breasts

olive oil

salt & pepperto taste

1/3cupsalted butter

2/3cupall purpose flour

2cupswhole milk

2cupschicken stock

1/2small yellow onionfinely chopped

1tbsp. garlicminced

2cupsfrozen pea and carrots

1egg

1tbsp. water

Instructions

Chicken: Preheat oven to 350F degrees

Place chicken breasts on a baking sheet sprayed with nonstick cooking spray.

Drizzle chicken breasts with olive oil and season with salt & pepper.

Cook chicken for about 45 minutes. At this time, you will also want to take your puff pastry out of the freezer to give it plenty of time to defrost.

Once your chicken is finished cooking, allow it to cool then cut it into bite size pieces.

Filling: In a large saucepan, melt butter on medium heat.

Add in flour, stirring until the consistency of peanut butter.

Slowly add in milk and keep stirring (it will be lumpy).

Then pour in chicken stock and add in onion and garlic.

It helps at this point to use a whisk to break up any lumps.

You'll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick on ya, just add in a bit more chicken stock.

Once thickened, turn heat down and add in frozen peas and carrots and cooked, cubed chicken.

Give it all a good stir then do a taste test and see if you need to add any more salt or pepper.

I usually find I need to add some salt.

Fill all your bowls/ramekins with this filling (taking care not to overfill) and place them on a baking sheet.

Preheat your oven to 350F degrees.

Crust: Throw a little flour on the counter.

Open up the puff pastry. It should be pliable and easy to work with at this point.

Pinch the seams together so you have a nice, smooth pastry.

Using a rolling pin, roll out the dough lightly to smooth the seams and give yourself just a bit more room to work with. You don't want to roll it out too thin.

Place your ramekin or oven safe bowl upside down on the pastry.

With a sharp knife, cut around the edge of the bowl, leaving about a 1/2 inch or so overhang.

You want to have enough extra pastry to hang over the sides of the bowl.

In a small bowl, whisk together egg and 1 tbsp. of water.

Dip your finger in some of the egg mixture and wipe it around the edge of your filled ramekins.

Place puff pastry circles on top of ramekins.

With a brush, lightly coat the puff pastry with egg wash.

Pop them in the oven and bake for about 18-22 minutes or until crust is golden brown.

Recipe Notes

This recipe makes enough for about 6 servings (depending on how large your bowls or ramekins are). You can use any oven safe bowl for this. In the past, I've used larger bowls. Just make sure, if you use larger bowls or ramekins, you have enough puff pastry to cover them all.Also, if you have leftover filling, it can be frozen.

I made this recipe last night because my husband and I have both been craving a pot pie. The only things I did differently were: I used refrigerated pie crust and double-crusted my dish; I boiled my chicken and used that for the stock; and instead of the frozen peas & carrots, I used a bag of frozen mixed veggies. It turned out fantastic! I also doubled the recipe and put away two quart baggies for future pot pies! Next time, I'll be using the puff pastry, but this was an excellent meal that satisfied a major craving! Thank you for a keeper!

Just made a big casserole of it and 2 small bowls too, the bowls are for me and the big casserole is for my husband to take to work tomorrow they have some sort of a party. will let you know how it tasted at lunch tomorrow cause it sure looks amazing